For the Compressed Cucumber, slice Lebanese cucumber and scrape out seeds. Slice into 2cm pieces and place into a sous vide bag. Juice the continental cucumber and pour the juice into the bag. Vac seal to remove air and set aside in fridge for 45 minutes.
For the Pickled Daikon, combine rice wine vinegar, salt, sugar and lime juice in a small bowl and stir to combine. Trim daikon into a 15cm x 4cm rectangle then cut lengthways into 4mm slices. Place daikon into the pickling mix and set aside in fridge to pickle for 15 minutes.
For the Peanut Sambal, place peanut oil into a large wok over a low heat. Add garlic and ginger and fry slowly for 10 minutes until starting to colour. Add shallots, chillies and peanuts and fry for 5 minutes. Remove from heat and stir in honey and salt to taste.
For the Duck, score skin on the diagonal. Season with sea salt to taste. Place duck breasts, skin side down, into a cold frypan. Place over a low heat and cook for 9-10 minutes. Turn duck and cook for a further 3-5 minutes on the other side or until duck feels firm to the touch and is still pink inside.
Remove duck from pan, and rest, skin side up, in foil for 5 minutes. Reserve the rendered duck fat in the pan. Once rested, slice duck breasts into thick slices. Set aside, keeping warm until needed.
For the Honey Vinaigrette, place all ingredients in a medium bowl, along with 3 tablespoons of the reserved rendered duck fat. Whisk well to combine. Transfer the dressing to a ramekin and set aside until needed to serve.
To serve, remove compressed cucumber from the fridge, remove from bag and drain well. Place 6 pieces of cucumber loosely in the centre of each plate. Scatter a few fresh herb leaves around the base of each plate. Remove Pickled Daikon from pickling liquor and drain well. Roll daikon slices into lengths and place 3 pieces around each serving plate at different angles.
Divide slices of duck breast evenly between the 4 plates and arrange loosely around the plate. Place a spoonful of peanut sambal in the centre of the plate. Drizzle with vinaigrette and garnish with a few extra fresh herb leaves.